Wellness Blog

Growing up, I thought inflammation was just something that happened when you twisted your ankle. Ice it, rest it, move on. But in my late 30s, I started experiencing a different kind of inflammation—the kind you can't see but definitely feel. Achy joints after workouts. A puffy face in the morning. That constant "background noise" of stiffness. I was eating relatively clean and training consistently, but something was off. That's when I discovered that what I put in my body c

Growing up, I never gave much thought to the oil in the pan. Sunflower and vegetable oils were the "standard," and I assumed they were fine. But as I transitioned into my late 30s—balancing a demanding 9–5, fatherhood, and a goal of maintaining an aesthetic physique—I realized that "standard" wasn't cutting it anymore. I was feeling achy, bloated, and my recovery wasn't where I wanted it to be. After doing some digging into the science of cooking fats, I made a major change.

Growing up, I was that kid who drank regular milk with every meal. Chocolate milk at breakfast, a glass with dinner, cereal swimming in dairy. I thought it was healthy—that's what we were all told, right? When I started paying closer attention to my nutrition and how different foods affected my body, I decided to experiment with alternatives. That's when I discovered nut milks. What Changed for Me After trying several varieties—almond, cashew, coconut, and flax milk—I noticed